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Entree
American
6 - 8 servings
20 minutes
45 minutes
1 lb. Melissa’s Dutch Yellow Potatoes (DYP®), thinly sliced
1 sheet of puff pastry (store-bought or homemade)
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
1 cup peas (frozen or fresh)
1 cup mushrooms, sliced
1 tbsp flour (gluten-free optional)
1 cup vegetable or chicken broth
½ cup heavy cream (or coconut cream for dairy-free)
1 tsp thyme (fresh or dried)
Salt and pepper to taste
1 egg, beaten (for brushing the pastry)
Preheat oven: Set your oven to 375°F (190°C).
Sauté Vegetables: In a large pan, heat olive oil over medium heat. Add onions and garlic, sautéing until fragrant. Add carrots, celery, peas, and mushrooms, cooking until soft, about 5-7 minutes.
Create Filling: Stir in the flour and cook for another minute. Gradually add the broth and heavy cream, stirring constantly until thickened. Add thyme, salt, and pepper. Let simmer for 5 minutes, then fold in the sliced Dutch Yellow Potatoes. Cook until the potatoes are just tender but not fully cooked, about 5-7 minutes.
Assemble: Pour the filling into a pie dish or a deep skillet. Roll out the puff pastry over the top of the filling, folding in the edges and creating a decorative crimp or pattern, if desired. Gently slice the center of the pastry to create a spiral or fan effect like in the photo.
Egg Wash: Brush the pastry with the beaten egg to give it a golden, shiny finish.
Bake: Place the pot pie in the oven and bake for 35-40 minutes, or until the puff pastry is golden brown and crispy.
Serve: Let the pot pie cool slightly before serving. Enjoy the comforting flavors of Melissa’s Dutch Yellow Potatoes in this hearty dish!
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